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Strawberry Cream Cake

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A luscious, layered cake that celebrates the vibrant flavors of fresh strawberries paired with the lightest whipped cream.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 large eggs
  • 2 cups fresh strawberries, sliced
  • 2 cups heavy cream
  • 1/4 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Beat together the sugar and softened butter until fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and milk until combined.
  5. Whisk together the flour, baking powder, and salt in another bowl.
  6. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
  8. Whip the heavy cream with powdered sugar until stiff peaks form.
  9. Assemble the cake by layering whipped cream and strawberries between the cake layers.

Notes

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/strawberry-cream-cake/

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